The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Porridge Maple Rye Rice Bread

isand66's picture
isand66

Porridge Maple Rye Rice Bread

  If you have been following my blog posts you know by now that I love a good porridge bread.  This one is no exception.

The addition of the coffee flavored maple syrup to the porridge and main dough added a nice slightly sweet undertone.  You don't really taste the coffee but overall combined with the rice this one is a keeper.

The crumb came out perfect; moist, soft and open.  This is one that is good enough to eat by itself.  I finished off the whole loaf using it for sandwiches and gave one away to a few of my dog park friends.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, rice, maple syrup and salt and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Comments

Floydm's picture
Floydm

Would you mind if I featured this on the homepage for a while? Truly gorgeous.

isand66's picture
isand66

That would be a honor!

Regards,
Ian

Yippee's picture
Yippee

Congrats, Ian!  By looking at the ingredients, this bread must be very moist and flavorful!  Well done, Ian! Nice pictures, too!  

Yippee

isand66's picture
isand66

It was super moist and tasted amazing.  I gave one loaf away and kind of wish I had kept if for myself :).  Have some rolls to bake tomorrow and then have to make another porridge loaf most likely.

Look forward to seeing some baking from you soon.


Regards,

Ian

DesigningWoman's picture
DesigningWoman

That sounds -- and looks -- like one very special loaf!

Enjoy,

Carole

isand66's picture
isand66

Appreciate your kind words.  This one tasted great.  Hope you get to try making a porridge loaf yourself if you have not done it yet.

Regards,
Ian

DesigningWoman's picture
DesigningWoman

are indeed pushing me in that direction! Still reading up on porridge/scald/soaker to try and understand differences and how/when to use which. Do you have a rule of thumb for the proportion of porridge in relation to dough weight?

Thanks,

Carole

isand66's picture
isand66

I use around 16% for the porridge amount and it works perfectly. Porridge will make the crumb moist and soft while soakers usually do not do this.  Soakers will add texture and flavor and nutritional value.  

Hope that helps a bit.

Regards,

Ian

DesigningWoman's picture
DesigningWoman

thank you! Now it's a question of when I can actually get around to it…

Enjoy baking!

Carole

Danni3ll3's picture
Danni3ll3

Coffee flavoured maple syrup is a new to me! Never heard of it but it sounds delicious! Love the results of your recipe! Well done! And congrats on the front page pict! 😊

isand66's picture
isand66

My wife found some company in Brooklyn NY who sells all different flavored maple syrups.  It smells fantastic and made the dough smell amazing even before baking it.

I hope you give this one a try as I know you love porridge breads too.

Regards,
Ian

nmygarden's picture
nmygarden

Yea! Ian, I could tell by the name this one would be yours - love the combo of ingredients - and pink rice - so nice that its color didn't fade. Definitely a treat for your friends, and for you, too.

Cathy

isand66's picture
isand66

Glad you like the bake Cathy. Hope you give it a try.

Regards,

Ian

Elsie_iu's picture
Elsie_iu

What a great time to include maple syrup in bread! Is it just my imagination or one of your loaves really have a maple-leaf-shaped score?

Congrats for the home page feature!

isand66's picture
isand66

The maple syrup added a nice flavor element.  I wasn't intentionally scoring a 🍁 but it does kind of look like it!😉

Happy baking.

Regards,

Ian

syros's picture
syros

That's a beauty! Wow, looks delicious too. Thanks for sharing. 

isand66's picture
isand66

Glad you like the post.

Regards,

Ian

Cedarmountain's picture
Cedarmountain

Another really nice bread Ian...the crumb looks soft and delicious and the crust is beautiful. Well done!

isand66's picture
isand66

Great minds think alike 😬.

I like the black rice as well but I had the pink left-over.  I just bought some green rice so will have to see how that tastes and looks

Regards,

Ian

dabrownman's picture
dabrownman

and all she said was 'you're not eating carbs:-)  Hopefully you didn't have to go to Madagascar to get the little pink jewels.  The dog park buddies have to be happy!

It is starting to bloom around here as the fall sets in.  I didn't get any tomatoes or salad greens in the pots yet but maybe this week we will finally get around to it.  We've been in a funk after being on a diet and not carbs or bread baking for a few weeks:-)  

The bread looks great as usual and Lucy sends her best to the East Coast portion of the pack and the 5 furry ones too!  Happy baking Ian

isand66's picture
isand66

Weve been trying some of these exotic rices that we find at Whole Foods.  Just bought some green rice yesterday so I'm looking forward to trying it soon.  Fall is here in NY and it's been rainy and chilly but today it was dry but in the 50's.  We took the dogs to Westbury Gardens where they had a dog festival.  They are pooped and both sleeping it off 🐶.

Must be torturous not being able to eat your bread.  I just got laid off so now I have plenty of time to bake while I look for a new job.  Have some rolls ready to go in the oven shortly.

Max and Lexi give Lucy their best and look forward to yiur next creation.

Regards

Ian

hreik's picture
hreik

I'm bookmarking this page for future.  Looks fabulous.

Quick question: what do you think the Potato flour added to the final flavor?

Thanks

 

isand66's picture
isand66

Actually I didn't use the potato flour and forgot to delete it from the formula.  I do,like to add it sometimes and it helps keep the bread fresher longer.

trailrunner's picture
trailrunner

Another beautiful porridge bread !  Lovely crust and crumb and I bet the flavor is amazing. I'm sorry about the lay-off....more time to bake bread for the holidays but ....I hope your job search bears fruit soon !  c

isand66's picture
isand66

Glad you like it.  This one was a real tasty one for sure.

The job search is certainly trying and so far no luck, but it does give me more time to bake.

Have a great weekend.

Ian